Cold South American Chicken & Potato Dish |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love the flavor of this simple summer dish. Be careful with the cilantro it is an acquired taste. Wonderful do ahead in the AM and assemble it just before dinner. I like to do this dish with leftover roast beef too. It is hearty enough on it's own but I like to serve it with balsamic tomato slices, sweet onion slices, floral carved radishes and a bit of green salad. Ingredients:
3 1/2 cups chicken broth |
1 1/2 lbs potatoes, peeled and cut into 1 inch cubes |
2 lemons, cut in half |
3 fresh jalapeno peppers, slit down the center, seeds left in |
2 teaspoons cumin |
1 lb boneless skinless chicken breast |
1/2 cup cilantro |
2 hard-boiled eggs, peeled and quartered |
1 medium red bell pepper, seeded, membranes removes, cut in thin strips |
1/2 cup green pimento stuffed olive, cut in half across |
4 whole green onions |
1 cup of your favorite salsa |
Directions:
1. In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
2. Add chicken, keep covered and simmer for 15 minutes or a bit longer.
3. The chicken should be cooked through and the potatoes tender.
4. Remove from the heat, add cilantro and allow the chicken and potatoes to cool in the broth. (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro and lemons. Shred the chicken into thin strips.
5. Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. Serve with leftover broth and your favorite salsa on the side.
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